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Boston Pizza

1704 Bow Valley Trail Canmore AB T1W 1N5 · Food - General

Official record from Alberta →

Inspection summary

Boston Pizza has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on August 21, 2025, recorded 14 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on August 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 21, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on August 21, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of sanitizer in spray bottle in bar was at 0ppm. Corrected during inspection; bottle was refilled.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Taps were not being shut off with paper towel after handwashing. Corrected during inspection.Some foodhandlers were wearing bracelets. Need to remove bracelet, keep far up arm where it won't inhibit handwashing or touch food or cover with a glove. Corrected during inspection.Foodhandler has a cloth at their waist and was wiping hands on it during food preparation. Remove cloth to prevent contaminating hands by continually wiping them on the cloth. Corrected during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Was advised temperatures are checked when cooling high risk items (gravy, wings, etc.) but temperatures are not recorded. Please record temperatures when cooling to verify that foods cool from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some open personal drinks and/or personal items were stored near food or take-out containers. Store away from food/clean items to prevent contamination. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are some fly strips hanging near food areas. Do not locate fly strips near any food/food prep areas or by clean utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of sanitizer had an incorrect label on it. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The alfredo and tomato sauce did not have enough ice surrounding them to stay at 4C or less; were at 9-10C). Keep ice as high as the level of the food in the container and keep lids on the product. Corrected during inspection.Some pasta was cooling in the walk-in-cooler but lids had been put on the product and containers were stacked on top of each other. These practices inhibit quick cooling. Corrected during inspection; lids removed and containers unstacked.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Scullery dishwasher was not dispensing any chlorine. Was corrected during inspection. Please ensure when container of chlorine is changed are checking to make sure it is dispensing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Some fruit flies were observed. Please continue with control measures but do not keep fly strips near food/clean utensils.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel for bar hand sink to be in better dispenser so that it stays clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is some ceiling damage (paint chipping) near the conveyor oven and near dishmachine. Ceiling to be repaired.Some of the wall is damaged/missing beside the stair treads when going upstairs to food storage area. Repair the wall in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer (upstairs) need defrosting (ice in way of it closing fully) and the rubber seal is falling off. To be defrosted and seal fixed.Upright freezer (upstairs) is damaged at the bottom with exposed insulation. To be repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the pizza tray storage bins (both clean & dirty) have some of the arborite chipping/chipped off exposing raw wood/particleboard. Please repair or replace the bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:- floor in corners and along wall under cooking equipment/exhaust hood in main kitchen where there is a bit of food debris-floor under bar -floor under pop syrup storage (upstairs)De-clutter upstairs storage area and get more items up off the floor for ease of cleaning and monitoring for pests.
  2. Initial Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Tap were not shut off with paper towel after handwashing. Shut off taps with paper towel to prevent re-contaminating hands. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the pizza tray storage bins (both clean & dirty) have some of the arborite chipping/chipped off exposing raw wood/particleboard. Please repair or replace the bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good but a few areas need more thorough cleaning:-area around the dirty pizza tray storage bin-floor around equipment in bar area and bottom shelf in bar area-floor in service area by small dairy cooler-area around pop syrup storage (wall)

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